Post by Nunny on Dec 29, 2008 20:13:20 GMT -5
[glow=orange,2,300]3 Cups cooked Instant Rice, cooled
2 Eggs, slightly beaten
1/2 cup plus 2 TBSP Grated Parmesan Cheese
2 Cups Shredded Mozzarella Cheese
1/2 Cup Cottage Cheese
1 Pound Lean Ground Beff
1/2 tsp Garlic Powder
2 (15 1/2 oz) Jars Spaghetti Sauce
Preheat oven to 375F. Cook instant rice according to package directions for six servings. Cool slightly. Add eggs and 1/4 cup parmesan cheese. Mix thoroughly. Set aside. Combine cheeses, reserving 2 TBSP of parmesan cheese. Mix well. Brown meat and drain off excess fat. Add garlic powder and spaghetti sauce and continue cooking until thoroughly heated. Spoon one half of the rice mixture into a 3-quart casserole dish. Cover with one half of the cheese mixture. Top with one half of the spaghetti sauce. Repeat layers. Top with remaining 2 TBSP parmesan cheese. Bake for 15 to 20 minutes or until thoroughly heated.
Makes 6 to 8 servings[/glow]
2 Eggs, slightly beaten
1/2 cup plus 2 TBSP Grated Parmesan Cheese
2 Cups Shredded Mozzarella Cheese
1/2 Cup Cottage Cheese
1 Pound Lean Ground Beff
1/2 tsp Garlic Powder
2 (15 1/2 oz) Jars Spaghetti Sauce
Preheat oven to 375F. Cook instant rice according to package directions for six servings. Cool slightly. Add eggs and 1/4 cup parmesan cheese. Mix thoroughly. Set aside. Combine cheeses, reserving 2 TBSP of parmesan cheese. Mix well. Brown meat and drain off excess fat. Add garlic powder and spaghetti sauce and continue cooking until thoroughly heated. Spoon one half of the rice mixture into a 3-quart casserole dish. Cover with one half of the cheese mixture. Top with one half of the spaghetti sauce. Repeat layers. Top with remaining 2 TBSP parmesan cheese. Bake for 15 to 20 minutes or until thoroughly heated.
Makes 6 to 8 servings[/glow]